74 Glen Eira Rd Ripponlea


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Australia isn’t known to have the most unique cuisine, borrowing extensively from its British heritage with a mish-mash of American and Asian influences. To fill this vacancy, chef Ben Shewry created a restaurant with the mission of creating 100% Australian cuisine. Consequently, the eatery does not offer much beef or pork; instead, options like raw salted kangaroo with bunya bunya nuts or wallaby blood pikelet highlight the menu. Best for later dinners, the dimly lit space has dark purple walls with bright tablecloths and silverware and—while hardly conventional—is a favorite among locals and critics (it has been named the best restaurant in Australia).

Written by Colin Heinrich

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